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Chocolate SunButter Pop Tarts

These pop tarts feature a rich and flaky chocolate pastry that encases a flavourful SunButter filling.
Course Snack
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 391kcal
Author Michelle | Sift & Simmer


Pastry Dough

  • 2 C all-purpose flour
  • ½ C cocoa powder
  • 4 tablespoon granulated sugar
  • 2 sticks cold butter cut into large pieces
  • 8-10 tablespoon ice cold water
  • 1 egg beaten

SunButter Filling

  • ¾ C SunButter
  • 1 tablespoon unsalted butter softened
  • 2 tablespoon icing sugar
  • 1 teaspoon vanilla extract


  • 6 tablespoon icing sugar
  • 1-2 tablespoon heavy cream
  • 1 teaspoon vanilla extract


  • chocolate sprinkles
  • 2 tablespoon SunButter


  • In a food processor, add the flour, cocoa powder, granulated sugar. Pulse a few times to distribute all the ingredients.
  • Add in the butter and pulse until a lumpy dough forms. Gradually pour in the ice water (I use the drip spout on my food processor) and pulse until the dough sticks together, but is not overly wet. [You may not need to use all the water]
  • Pour the dough onto a large piece of parchment paper.
  • Bring the dough together and divide into 2 equal portions. At this point, you can chill the dough in the freezer for 30 minutes.
  • Remove the dough from the fridge and lightly dust the counter top with some flour.
  • Use a heavy rolling pin to roll each half out into a rectangle about 9" by 12" in size.
  • Cut the pastry into 8 x 3" by 4" pieces using a pastry wheel cutter.
  • Lightly brush the beaten egg over top add about 1 tablespoon SunButter filling.
  • Roll out the 2nd half of the dough to the same dimensions and cut into another 8 x 3" by 4" pieces.
  • Lightly brush beaten egg on one side of the pastry dough, and place the egg-side down onto the filling. Gently seal the edges with your fingers, and crimp the edges with a fork.
  • Place the pastries onto a parchment lined baking sheet and chill in the freezer for 30 minutes.
  • Preheat oven to 400°F/204°C.
  • Bake the pop tarts at 400°F/204°C for 20 minutes, until slightly puffed.
  • Cool completely before frosting.

To make frosting:

  • Add the icing sugar, and vanilla extract to a small bowl. Mix together. Slowly add in enough cream to your desired consistency.
  • Use an offset spatula to spread about ½ tablespoon of frosting onto the pop tarts.
  • Garnish with chocolate sprinkles and drizzle SunButter on top if you wish.


Best enjoyed on the same day. Pop tarts can be stored in an airtight container for up to 3 days at room temperature.


Calories: 391kcal | Carbohydrates: 51g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 155mg | Fiber: 3g | Sugar: 14g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg